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Sunday, April 24, 2011

Salt and Vinegar Potatoes (completing our Salmon Dinner)

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Ingredients

1.2-2 Lb. Bag of Fingerling or Gourmet Potatoes

Coarse Sea Salt

EVOO

¼ Cup Malt Vinegar

Directions

1.Bring potatoes to a boil over high heat in salted water.Reduce heat and cook until done (fork test soft)

2.Remove from heat and drain.

3.Place potatoes on a dish towel and gently smash with your palm until skins break.

4.Preheat oven to 450 degrees.Brush a rimmed baking sheet with oil and place potatoes on sheet.Bake until just short of crispy and flip during cook (about 20 minutes).

5.Turn off oven and let set for 10 minutes.

Remove and place into a mixing bowl; add salt to taste and vinegar and toss.Serve warm.

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Disclaimer:

Disclaimer/Full-Disclosure: Some Emile Henry Flame Top cookware items featured on this blog have been provided for my use and review. I receive no compensation from E. H. and opinions and comments are my own opinion based on it's use in my cooking.